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{low-carb} Baci di Ricotta with Gin-marinated Blackberries

{low-carb} Baci di Ricotta with Gin-marinated Blackberries

What a whirlwind of a week it has been and it’s only Tuesday. Ugh! I’m sure you all know that feeling and would agree that on one of “those days” we have to treat ourselves, right? And that’s exactly why I plan on making low-carb and gluten-free Baci di Ricotta* for tonight’s dessert.

 Baci di Ricotta with
boozy berries

Recipe Difficulty Level: Easy
Recipe Type: Dessert
Servings: 4-5 (makes 18-20 Baci di Ricotta)

These Baci di Ricotta are not only incredibly easy to make but they are also remarkably fluffy, airy and light. Paired with boozy berries after a stressful day, they certainly make for the best keto-friendly mid-week treat.

They are best enjoyed fresh out of the frying pan. But I guess, once you’ve tried them, there won’t be any leftovers anyway.


Baci di Ricotta These sweet 'Ricotta Kisses' and gin-marinated blackberries will put a smile on your face after a stressful day.

Baci di Ricotta

These sweet 'Ricotta Kisses' and gin-marinated blackberries will put a smile on your face after a stressful day.

For the Baci di Ricotta

  • 500g ricotta
  • 40g almond flour
  • 30g golden flaxseed meal
  • 40g sweetener
  • 3 eggs
  • 1.5 tsp baking powder
  • 1 tbsp vanilla extract
  • zest of 1 orange
  • oil for frying

For the gin-marinated Blackberries

  • 300g Blackberries
  • 2 tbsp sweetener
  • 6 tbsp gin
  • a pinch of orange zest

How to make Baci di Ricotta

  1. Start by marinating the blackberries with gin, sweetener and orange zest and set aside.
  2. Combine the eggs and ricotta in a large bowl and beat until smooth.
  3. Add the orange zest, vanilla extract and sweetener and beat again until well-combined.
  4. While whisking continuously, sift in the two types of flour and baking powder.
  5. Heat oil in a deep saucepan and drop rounded teaspoons of batter into the hot, sizzling oil.
  6. Fry them till golden brown and then flip them over and fry continue to fry them for about 1 more minute.
  7. Transfer the Baci di Ricotta onto paper towels to drain any excess fat and keep frying the batter puffs until nothing is left.
  8. Serve them while still warm with a dollop of fresh ricotta and boozy berries.

If you have some orange zest left, I’d recommend infusing fresh ricotta with it. This additional step makes the dessert extra delicious and goes so well together with the gin berries on top of these fluffy puffs.

*idea taken and adapted from the September issue of FRISCH GEKOCHT, p 173.

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